Mushroom Marsala Sauce

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Prep time: 15 minutes Cooking time: 15 minutes
Servings : 3 and half cups
Put the leeks and mushrooms in a sauce pan with 1/2 cup of water. Cook over medium heat, stirring occasionally, for 5 minutes to soften the vegetables. Add the oregano,sage, soy sauce, wine, and 3 cups of water. Bring to a boil, reduce to a simmer and cook, uncovered, and stirring occasionally, for 8 minutes.
In a small bowl, stir the cornstarch with 1/4 cup of cold water to dissolve it. Add the cornstarch mixture to the sauce, stirring constantly. Continue to stir the sauce over the medium heat until it boils and thickens slightly.
Recipe by Mary McDougall,


2 leeks, white and light green parts only, thinly sliced
3/4 pound fresh mushrooms, wiped clean, thinly sliced
1/2 teaspoon chopped fresh oregano (leaves only)
1/2 teaspoon chopped fresh sage (leaves only)
1/4 cup regular or reduced-sodium soy sauce
1/8 cup Marsala wine (optional)
3 and half tablespoons cornstarch